Upside Down Apple Pie

Yesterday was Mother's Day in Spain. My future mother-in-law loves dried nuts, so I wanted to play with this idea to make her something special. This is a very easy dessert to make and guaranteed to impress! You need:


-1 apple
-1 empanada/pie dough
-several spoons of sugar
-cinnamon
-an egg
-dried nuts (pistachios/almonds/cashews)

Roll out the dough, sprinkling flour first on the surface and rubbing it on the rolling pin to prevent it from sticking. Peel and slice up the apple. Crush the nuts in a mortar and pestle. Now everything's prepared to make the upside down pie! First, melt the sugar (half a cup, depending on how sweet you want the pie to be!) in a pan on a medium flame, whisking to prevent burning. Be very careful whilst making caramel because if it gets stuck on your skin, it will cause a terrible burn! When the caramel is melted, pour it in a cake pan, which has previously been covered in parchment/vegetable paper. Next, sprinkle the nuts on the caramel. Then, lay down the slices of apple, sprinkle with cinnamon, and lastly you can cover the apples with another layer of caramel, which you'll have to make in the moment because once you remove the caramel from the flame, it gets hard. Remember, the more caramel you add, the sweeter this dessert will be. So if you don't like desserts too sweet, just add a think layer at the start and leave it at that! Finally, lay the dough over the top of the pan, pushing the sides down so that it's nearly touching the apple layer. Cut the access dough off of the border of the cake pan, roll and place in saran/plastic wrap to use at a later time. Roll down the dough around the sides so that it looks pretty. Brush with egg and stick in the oven for 20-30 minutes at 175 C/347 F. It's done when the top is brown. When done, stick another piece of parchment/vegetable paper on a plate, put the plate upside down on the cake pan and carefully flip whilst still hot, to prevent the caramel from getting hard again and making the pie stick as is to the pan. Be careful of access caramel leaking out of the sides! Eat warm or at room temperature. Enjoy and keep experimenting in the kitchen!